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Which oils to consider for making nourishing homemade mayonnaise and which is best based on taste, consistency and healthy fat content.
Life without mayonnaise? Perish the thought! It is an essential condiment in the kitchen and learning how to make healthy mayo yourself is so simple and easy that once you give it a go, you won’t be settling for anything from the store – including the healthfood store – ever again!
Even homemade eggless mayo is super simple to whip up yourself. Psst. Don’t use aquafaba though!
The smooth, creamy texture and sheer elegance that quality mayo imparts to sandwiches, salads, and sauces are certainly unrivaled at least in American cuisine.
Never does the thought cross my mind to “go light on the mayo”. If I am feeling like a huge dollop or two, I feel free to indulge myself given that the mayo I insist on using is of superior freshness and quality and made with health-boosting oils and liquid whey for additional digestive enzymes and even probiotics.
Given that the fats used in the mayo are the most critical ingredient, which oils are the best ones to select?
Sunflower or Sesame?
When I made mayo myself for the first time in 2001, I used sunflower oil as this was the mild tasting oil suggested in my (now dog-eared) copy of Nourishing Traditions Cookbook.
However, sunflower oil is a high omega-6 oil, and it is difficult to find low omega-6/high oleic, unrefined sunflower oil on the market anymore.
Thus, using sunflower oil is no longer a great choice for a traditionally based diet where the omega-3 to omega-6 fatty acid ratio ideally falls roughly between 1:1 and 1:4.
If one is still in the process of transitioning off processed foods, a lower omega-6 oil that is also unrefined is a better choice. This is because processed foods are loaded with rancid omega-6 oils. Too much in your diet encourages inflammation.
Note that including even a few processed foods in the diet can skew that omega-3 to omega-6 balance in a hurry!
If you are concerned about your omega-6 intake, unrefined sesame oil is a good choice for mayo as it is higher in oleic acid (monounsaturated, omega 9 fat) and lower in omega-6 fats (polyunsaturated) than sunflower oil. Oleic acid is the healthy fat found in great quantity in avocados and olive oil.
Olive Oil
If oleic acid is so fantastic, then why not just use extra virgin olive oil for mayo?
While this can be a good choice for some, many folks find the flavor of olive oil mayonnaise too strong.
Using half olive oil and half sesame oil is an option for a milder taste which is still high in oleic acid.
In addition, some folks find that olive oil really packs the weight.
This is because monounsaturated oleic acid is a long-chain fatty acid and more likely to contribute to the buildup of body fat than shorter chain fatty acids found in coconut oil or ghee.
Let’s talk about both of those next.
Coconut Oil or Ghee
What about ghee or coconut oil for mayonnaise?
I’ve made mayo with ghee before and it turns out absolutely fabulous. The one drawback is that the mayo turns out a bit too rich in my opinion. It also hardens in the refrigerator and loses consistency when brought to room temperature.
Since I like to use a lot of mayo, using all ghee doesn’t really work for me in most situations. However, half ghee and half sesame oil can work to lighten up the richness factor a bit.
A similar problem happens with coconut oil mayo. It hardens in the fridge and can’t be used quickly for chicken salad and other dishes.
If you choose to make coconut oil mayonnaise, be sure to use expeller-pressed, which is flavorless. Virgin coconut oil results in a coconut flavored mayo, which some people do not enjoy.
Blended Oils
Another option for homemade mayo is to blend fats together to achieve your desired taste and consistency.
One I’ve used in the past is 1/2 sunflower or sesame oil and 1/2 expeller pressed coconut oil.
Since coconut oil goes very firm below 76 F/24 C, using half expeller-pressed coconut oil produces a mayo that is very thick and scoopable even after refrigeration.
Another option suggested by the Weston Price Foundation is what’s known as “Mary’s Blend” after the late Dr. Mary Enig, co-author of Nourishing Traditions Cookbook and a PhD in lipid science. She suggested a blend of 1/3 extra virgin olive oil, 1/3 unrefined sesame oil, and 1/3 coconut oil (I use no taste expeller pressed coconut oil).
Avocado Oil?
As you can see, there are numerous options for healthy fats for making mayo.
Judging based on taste, nourishing lipid content, and consistency (both at room temperature and refrigerated), my favorite is avocado oil.
It is mild tasting, has a fatty acid profile similar to olive oil, and the mayo stays creamy in the fridge.
If you must buy, know that MOST avocado oil on the market is not the real thing or diluted with cheap seed oils. It seems that the fraud that has worked so well for centuries in the extra virgin olive oil industry has taken over the avocado oil market too!
As of 2026 testing by UC Davis, this is the only brand of avocado oil that is legit.
What about mayo? Unfortunately, there is no brand of mayo on the market that I can currently recommend. Even mayo brands tested by UC Davis to contain authentic avocado oil have other additives that are highly undesirable!
As of this update, I am back to making my one-minute mayo recipe using authentic unrefined avocado oil (or Mary’s Blend depending on the dish I will be using it with) and four other whole food ingredients. I hope you try it too! It is very simple to make and absolutely delicious.
Be sure to check my Resources page for a frequently updated list of brands I trust that supply quality oils for all your traditional food endeavors!
Here’s a short video of what avocado oil mayo looks like after I made a batch.
If your mayonnaise curdles, you can bring it back by beating in a little bit of ice water or some ice chips. I found this tip in an old Craig Claiborne cookbook, and it’s absolutely magical the way it changes a horrible curdled would-be-mayonnaise mess into thick, creamy, perfect mayonnaise – when I did it I could hardly believe my eyes.
He said to put the ice or ice water in a clean, cold bowl and beat the curdled mixture in gradually, but I’m almost sure I just dumped some ice chips into the food processor and whirled away.
My favorite combination for mayo is a naturally refined avocado oil – mild flavor and smooth texture – mixed naturally refined coconut oil!! Yum!!!
I know this is an old thread, but if it helps anyone, I use NOW organic macadamia oil (best price of any brand I’ve found, and great taste) for homemade mayo. I’ve made this with the stand mixer, whisking by hand and the food processor, and the processor is my favorite and fastest way to do it.
If you’re using the FP, use large, whole eggs instead of just the yolks. Add plenty of fresh, mashed garlic, a large squeeze of fresh lemon juice and fine sea salt to taste, and blend. Then add the mac oil in a thin, steady stream (I use about 3/4 cup oil per large farm egg). Pulse until emulsified. It might need a bit more or less oil, depending on the size of your eggs. Correct the seasonings if necessary. This keeps for about 3 days refrigerated.
If your mayo separates or doesn’t come together, remove it from the processor and place a fresh whole egg in there. Then gradually add the separated mess to the egg — this method works very well. I hate wasting such expensive ingredients.
I don’t like mayo with straight EVOO, either — just too metallic-tasting and harsh. I love these peppery oils on their own, though. Mac oil has an excellent fatty acid profile and makes delectable mayo with no off or bitter taste. I use mac oil in homemade Caesar dressing (Zuni Cafe recipe) and it’s sublime. Throw the eggs, garlic, lemon juice, vinegar, salt, pepper, grated cheese, and anchovies in the processor and blend together. Then add the mac oil in a steady stream until it’s the consistency you like. Slight departure from the method in the book’s recipe, but it’s perfect every time.
Thanks for the tip about ghee! Can’t wait to try it next time with the Ancient Organics ghee jar sitting here.
Thanks for the updated recipe. I’ll add it to the recipe I found on pinterest.com
I just made your mayo and WOW! it’s so lovely! I added 2 tsp. onion powder & 1 tsp garlic flakes (made by a friend from her garlic & onion farm, JC Growers) as well as 1/4 tsp. turmeric powder. I used this new homemade mayo as the main ingredient in a dressing to add to a delicious homemade cole slaw. I’ve been looking for a mayo that’s made without soy and haven’t found it. Tomorrow I have an indoor potluck picnic and one of the gals is allergic to soy. This is what prompted me to make your mayo — so glad I did! It’s fairly easy. It’s also difficult to find prepared mustard made without soy. I found only one mustard without soy listed as an ingredient, but the disclaimer on the container says it’s: Made on shared equipment with wheat, milk, eggs, soy and fish.
I’m looking forward to making your other dressings, ketchup, & mustard!
kaymer,
i just noticed this after reading your comment:
“I just wanted to share a little tip for mayonnaise that separates. I doesn’t always work but if you put your separated mayonnaise into a food processor and whilst it is whizzing around, add a slug of hot water it usually fixes the problem.
I don’t know why this works but it does.”
at:
http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise
I’ve not tried this myself, but there ya go!
I made mayo today and it did not emulsify. is there anything i can do to save it? i hate to waste the ingredients. I doubled the recipe. I used a combo of oils: sunflower, evoo, butter oil. The butter oil (ghee) I had made from store bought butter. I added 2 tbsp of the whey from the top of some cultured raw buttermilk. The only difference from the times it did turn out fine was the whey and the butter oil and the double recipe. I tried pouring it into a jar to see how it would do if cooled, but it separated.
Hi Sarah,
How long will it keep if you DON’T use whey?
I am currently using sunflower oil just like in the video but will son switch to half coconut oil as recommended in the previous posts…
Thanks,
Joaquin
I am ready to cry..I am trying a lot of the things you post and they simply do not turn out. I have made the mayo 6 times and it only turned out once:( I just went through 32 oz. sunflower oil, 6 eggs, 1 lemon, dejon mustard and celtic salt. Am I that lame. I am wasting so much money doing this. Help.
susan – i have a black mayo-thumb myself. do you mean it did not thicken up? the things i have learned are: bring every ingredient to room temperature before starting, and add the oil VERY SLOWLY – drop by drop at first, then in a VERY SLOW THIN stream. finally got mine to work!
hope that helps!
Make sure ALL of your ingredients are room temperature.
I hope I don’t get booed for asking this question 🙂 What about olive oil that is not extra virgin? You know, the expeller pressed, organic, good quality, but more refined o.o.? Definitely less of a strong taste. Maybe mixed with half coconut? I just read last night in “Eat Fat, Lose Fat” about the idea of olive oil packing on weight or not allowing you to lose weight, and then I just read it here again. It is rocking my candida/weight loss diet world and I’m in a bit of a state today!
I’ve been wanting to try the Chaffin Family Orchards EVOO, as recommended by Cheeseslave as well. Glad to hear it worked for you, Alison.
I’ve been using the Chaffin Family late harvest olive oil for over a year now and while I really like it for most applications I still do not like it for making mayo… too strong.
I’m going to try using macadamia nut oil for my next batch. So far the best mayo I’ve made has been a blend of light olive oil and sesame oil but I know the light olive oil is not a very good choice. Coconut oil is good if not too much is used. I do find that lacto-fermenting with whey makes a positive difference.
Such a struggle… all I want is Best Foods!